Fruity Carrot-Bran Muffins

Description
Recipe by: The New McDougall Cookbook
 * from the collection of Sue Smith, s.smith34

Ingredients

 * 2½ cup whole-wheat flour
 * ½ cup wheat bran
 * 2 tsp baking powder
 * ½ tsp baking soda
 * ½ cup chopped walnuts, optional
 * ½ cup chopped dried apricots
 * ¼ cup raisins
 * 6 tbsp water mixed with 3 tsp Ener-G E
 * ½ cup low-fat soy milk
 * 1 cup grated carrot
 * ¾ cup fresh-squeezed orange juice
 * ½ cup honey

Directions

 * 1) Preheat the oven to 350°F.
 * 2) In a large mixing bowl, combine the flour, bran, baking powder, and baking soda.
 * 3) Add the nuts, apricots, and raisins to the dry ingredients, mixing well to prevent large lumps.
 * 4) Pour the egg replacer mixture into a blender.
 * 5) Add the soy milk, carrot, and orange juice.
 * 6) Process briefly.
 * 7) Pour the wet ingredients into the dry ingredients; add the honey.
 * 8) Mix just until moistened.
 * 9) Spoon the batter into fifteen nonstick muffin cups.
 * 10) Bake for 30 to 35 minutes, or until lightly browned.

Nutritional information
140 calories, 0.7 grams fat per muffin (without walnuts)